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Rosehip, Hibiscus And Currant Pie Or Cake Filling

  • on April 12, 2009
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Ingrients & Directions


1 1/2 c Water
3 oz Rosehips
1/2 c Brown sugar
1 Cinnamon stick
3 Herbal tea bags (a brand
With hibiscus or rosehips
1 c Currant jelly, red or black
Or a mixture
1 tb Lemon juice
1 1/2 ts Butter or marg.
1/2 ts Flour

Boil the water, cinnamon, and herbal tea until the water is reduced to one
cup. Remove the cinnamon and herbal tea and add the brown sugar, lemon
juice, and rosehips, and simmer briskly (medium heat) until the water is
just above the rosehips. Then, add the currant jelly, and stir till it is
all dissolved; continue simmering for five minutes, stirring all the while
and watching carefully for scorching. Blend butter and flour thoroughly,
and stir into the currant jelly mixture until it is thickened. Take the
mixture off the heat; it is ready to use.

Note#1 : If you want to avoid the extra butter, blend the flour with a
tablespoon or more of water; you want to suspend the flour in the water,
not have a batter. Take the currant mixture off the heat, stir in the flour
mixture all at once and thoroughly, and then return it to the heat to
thicken.

Note #2: omit the butter and flour, and perhaps add a chopped apple, some
raisins, etc, for a healthful fruit stew.

Nyani-Iisha F. Martin nfmartin@fas.harvard.edu rec.food.cooking

Yields
1 Batch

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